Fried Chicken
Fried Chicken is a medium American recipe that serves 4. 520 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $8.30 total, $2.08 per serving
Ingredients
- 2 lb Chicken Pieces (Bone‑in, skin‑on thighs and drumsticks)
- 1 cup Buttermilk (Full‑fat for best flavor)
- 0.25 cup Pickle Juice (From dill pickles, adds tang)
- 2 tbsp Hot Sauce (Your favorite hot sauce, adjust for heat)
- 1 tbsp Granulated Sugar (Balances acidity)
- 1 tsp Kosher Salt (Seasoning for brine)
- 1 tsp Black Pepper (Freshly ground)
- 1 tsp Garlic Powder (Adds depth to dredge)
- 1 tsp Paprika (Smoky flavor for coating)
- 2 cup All-Purpose Flour (Sifted, for dredging)
- 2 cup Vegetable Oil (High smoke‑point oil for deep frying)
Instructions
Make the Brine
In a large mixing bowl whisk together buttermilk, pickle juice, hot sauce, sugar, and 1 tsp kosher salt until fully dissolved.
Time: PT5M
Marinate the Chicken
Add the chicken pieces to the brine, ensuring they are fully submerged. Transfer the bowl to a zip‑top bag, seal, and refrigerate for at least 30 minutes (up to overnight for more flavor).
Time: PT30M
Temperature: 4°C
Prepare the Dredge
In a shallow dish combine sifted flour, garlic powder, paprika, black pepper, and a pinch of salt. Mix well.
Time: PT5M
Dredge the Chicken
Remove chicken from the brine, letting excess drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere. Shake off any excess flour and place on a plate.
Time: PT5M
Heat the Oil
Pour vegetable oil into the skillet to a depth of about 1‑1.5 inches. Heat over medium‑high until the oil reaches 350°F (175°C). Use the thermometer to check.
Time: PT5M
Temperature: 350°F
Fry the Chicken
Working in batches, carefully lower 2‑3 pieces into the hot oil. Fry for 6‑8 minutes per side, or until the coating is deep golden‑brown and the internal temperature hits 165°F (74°C).
Time: PT15M
Temperature: 350°F
Rest and Serve
Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 1g
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Pieces: Boneless chicken thighs, Chicken breast (will be less juicy)
- Instead of Buttermilk: Milk plus 1 tbsp lemon juice (let sit 5 min)
- Instead of Pickle Juice: Apple cider vinegar (use half the amount)
- Instead of Hot Sauce: Sriracha, Tabasco
- Instead of Granulated Sugar: Honey (reduce to 2 tsp)
- Instead of Kosher Salt: Table salt (use ¾ tsp)
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (½ tsp)
- Instead of Paprika: Smoked paprika, Cayenne pepper (use less)
- Instead of All-Purpose Flour: Bread flour (for extra crisp)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Zip‑Top Bag or Resealable Plastic Bag
- Measuring Cups and Spoons
- Large Cast‑Iron Skillet or Deep Fryer
- Thermometer (Instant‑Read)
- Tongs
- Wire Rack
- Paper Towels
- Plate or Tray
- Cutting Board
Critical Steps — Do Not Skip
- Ensuring the brine is well‑mixed and the chicken is fully submerged.
- Maintaining oil temperature at 350°F throughout frying.
- Avoiding overcrowding the pan to keep the crust crispy.
Chef Tips from the Video
- Add a pinch of cayenne to the flour for extra heat.
- For extra crispness, double‑dip: dredge, dip briefly back in brine, then dredge again before frying.
- Finish with a light drizzle of honey for a sweet‑spicy glaze.
Troubleshooting
The coating falls off during frying.
Pat the chicken dry after brining and before dredging; press the flour onto the surface and let it sit for a minute before frying.
Chicken is undercooked inside.
Check internal temperature with a thermometer; if below 165°F, lower the heat slightly and continue frying until done.
Oil temperature drops too low, resulting in soggy crust.
Fry in small batches and allow the oil to return to 350°F between batches.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months. Reheat in a hot oven to retain crispness.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- After dredging, you can place the coated pieces on a tray and freeze; fry directly from frozen, adding 2‑3 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Southern American cuisine?
Fried chicken is a cornerstone of Southern comfort food, tracing its roots to Scottish frying techniques and African enslaved cooks who added seasonings and spices. Over time it became a symbol of hospitality and celebration in the American South.
What regional variations of fried chicken exist within American cuisine?
In the South, buttermilk‑marinated chicken is classic; Nashville hot chicken adds a fiery cayenne coating, while Korean fried chicken uses a thin batter and sweet‑spicy glaze. Each region tweaks the brine, seasoning, or sauce to create a distinct flavor profile.
How is fried chicken traditionally served in the Southern United States?
It is often served with classic sides such as mashed potatoes, coleslaw, biscuits, and sweet tea. The chicken may be presented on a platter with lemon wedges for a bright finish.
During what occasions is fried chicken traditionally enjoyed in Southern culture?
Fried chicken appears at family gatherings, church potlucks, holidays like Thanksgiving, and community festivals. Its hearty nature makes it a favorite for celebrations and casual get‑togethers.
What authentic ingredients are essential for traditional Southern fried chicken?
Key ingredients include bone‑in chicken, buttermilk for the brine, seasoned flour (often with paprika, garlic powder, and pepper), and a high‑smoke‑point oil for frying. Pickle juice and hot sauce are modern twists that add tang and heat.
What other Southern dishes pair well with spicy buttermilk fried chicken?
Classic pairings are creamy mac and cheese, collard greens, cornbread, and a simple cucumber salad. A cold, crisp beer or sweet iced tea balances the heat.
What makes this spicy buttermilk fried chicken unique compared to standard Southern fried chicken?
The addition of pickle juice and hot sauce to the buttermilk brine introduces a tangy, spicy depth that cuts through the richness, while a touch of sugar balances the acidity, creating a more complex flavor profile.
What are the most common mistakes to avoid when making spicy buttermilk fried chicken?
Common errors include not chilling the brine long enough, frying at the wrong oil temperature, and overcrowding the pan. Each of these leads to soggy coating or uneven cooking.
Why does this recipe use a buttermilk‑pickle juice brine instead of a plain buttermilk soak?
The pickle juice adds acidity and a subtle dill flavor that tenderizes the meat faster, while the hot sauce contributes heat. Together they create a more vibrant taste than a simple buttermilk soak.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, high‑energy cooking tutorials that blend classic techniques with modern twists, often featuring bold flavors, quick‑prep meals, and detailed explanations for home cooks.
Last updated: August 20, 2026
